Buddha bowls with soy-ginger dressing
These Buddha bowls with soy-ginger dressing are a colorful, satisfying vegan meal that’s as nourishing as it is delicious. Each bowl starts with fluffy quinoa, then gets piled high with roasted broccoli, tender edamame, and crunchy raw vegetables like carrots, cabbage, or radishes.
The real star, though, is the soy-ginger dressing. Fresh ginger, garlic, soy sauce, creamy nut butter, lime juice, toasted sesame oil, and a touch of maple syrup come together in a jar for a savory, tangy, slightly sweet sauce that brings every ingredient in the bowl together. Just shake, taste, and drizzle.
These bowls are also packed with plant-based protein from the quinoa and edamame. Add the roasted broccoli and fresh veggies, and you have a balanced, filling meal that’s perfect for lunch or dinner.
Ingredients
Calories:
500
Protein:
24
g
Quinoa
- 1 cup quinoa
- 2 cups water
- 0.25 teaspoon fine sea salt or table salt
Roasted broccoli
- 1 large broccoli crown (1¼ to 1½ lb), cut into florets
- 2 tablespoons extra-virgin olive oil
- 0.25 teaspoon fine sea salt or table salt
- freshly ground black pepper, to taste
Bowls
- 2 cups frozen shelled edamame
- about 4 cups shredded crunchy raw vegetables, such as carrots, cabbage, or radishes
- sesame seeds, for serving (optional)
Soy-ginger dressing
- 1 1-inch piece fresh ginger, peeled and grated or minced
- 1 medium clove garlic, grated or minced
- 3 tablespoons soy sauce or tamari
- 2 tablespoons well-stirred natural peanut butter or almond butter
- 2 tablespoons fresh lime or lemon juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
- 1 to 2 tablespoons pure maple syrup, to taste
Preparation
- Preheat the oven: Preheat the oven to 425°F.
- Cook the quinoa: In a small pot, combine the quinoa, 2 cups water, and ¼ teaspoon salt. Cover tightly and bring to a boil, then reduce the heat to low and simmer for about 20 minutes, until all the water is absorbed. Don’t stir while it cooks. Turn off the heat and let stand, covered and without stirring, for 10 minutes.
- Roast the broccoli: Meanwhile, spread the broccoli on a large rimmed baking sheet. Drizzle with the olive oil, season with ¼ teaspoon salt and a few turns of black pepper, and toss with your hands to coat. Roast for 20 to 25 minutes, tossing halfway through, until lightly browned and crispy around the edges.
- Cook the edamame: Cook the edamame according to the package directions.
- Make the dressing: Add all the dressing ingredients to a jar with a tight-fitting lid. Shake vigorously until the nut butter is fully blended, then taste and adjust the seasoning if needed.
- Assemble the bowls: Divide the quinoa, roasted broccoli, and edamame among 4 bowls, then add the raw vegetables. Sprinkle with sesame seeds, if using, and serve with the dressing for drizzling.
Tips
- Give the broccoli room: Spread the florets in a single layer on the baking sheet so they roast and crisp instead of steaming.
- Adjust the dressing: If the dressing is too thick, shake in a little more water. Add more maple syrup for a sweeter dressing, or more lime juice for extra tang.
- Mix up the toppings: Swap in other roasted vegetables like sweet potatoes or cauliflower, add sliced avocado or cucumber, or top with crispy tofu for even more protein.
- Make it nut-free: Use tahini or sunflower seed butter instead of peanut or almond butter.
- Make ahead: These bowls are great for meal prep. Store the quinoa, broccoli, edamame, raw vegetables, and dressing in separate airtight containers, then assemble when ready to eat.
- Storage: Refrigerate the cooked components for up to 4 days and the dressing for up to 1 week. The dressing may thicken in the fridge, so shake it well and add a splash of water if needed.
- Reheating: Warm the quinoa, broccoli, and edamame in the microwave or a skillet, then add the raw vegetables and dressing. The bowls can also be enjoyed cold.
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